Red lettuces with increased anthocyanins, polyphenols, and oxygen radical absorption capacity

摘要

Provided herein are several improved lettuce varieties, having increased anthocyanin and polyphenol content, and increased oxygen radical absorption capacity, as compared to other known varieties of lettuce. Also provided are parts of such new lettuces, such as leaves, heads, seeds, tissue cultures, and extracts generated from such varieties. The disclosure also provides methods of using the new lettuces and parts thereof, for example to reduce blood glucose levels.